3159 Suprême de Volaille Maryland

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the suprêmes, flour, egg and breadcrumb and shallow fry them in clarified butter.

Arrange on a dish, each placed on rashers of grilled bacon; surround with small fried Galettes of maize flour and fried slices of banana.

Serve creamed Horseradish Sauce separately.